Chicken Chili Stew

  • Serves 6
  • Preparation Time: 30 minutes
  • Cooking Time: 4-6 hours (slow cooker or oven)
  • 225°F

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Ingredients

Adjust Servings:
1 lb boneless, skinless chicken thighs, diced 1/2"
2 tablespoons jalapenos minced
1 tablespoon garlic minced
1/2 cup celery diced 1/2"
1 cup onion diced 1/2"
1 cup red pepper diced 1/2"
1 cup corn frozen
2 cups no salt added chicken broth
1 tablespoon all-purpose flour
1 tablespoon cumin
2 teaspoons chili powder
1/2 teaspoon oregano
2 tablespoons lime juice
1/4 cup cilantro finely chopped
1 cup long grain white rice dry
1/2 cup sour cream

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

2 Protein + 2 Starch + 1 Vegetable


Calories
268Kcal
Protein
21g
Carbohydrates
31g
Fibre
2.4g
Total Fat
7g
Saturated Fat
3g
Cholesterol
78mg
Sodium
147mg
Potassium
545mg
Phosphorus
246mg

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PHOSPHATE TIP: Chicken is a great choice for your kidney diet because it is a good source of protein with low phosphorus content.

Ingredients

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Preparation

1
Done

Turn slow cooker to low temperature setting. Add chicken to the base of the slow cooker. Add jalapenos, garlic, celery, onion, red pepper and corn.

2
Done

In a measuring cup, whisk together chicken broth, flour, cumin, chili powder and oregano. Pour over chicken and vegetable mixture. Add lime juice and cilantro.

3
Done

Cover and cook on low for 4 to 6 hours, until chicken is cooked and tender and stew is slightly thickened.

If you choose to use the oven: preheat to 225°F and cook for 4 hours. Add additional time to add more tenderness, if you like.

4
Done

After cooking is completed, remove the stew from the heat source. Fold in the cooked white rice and sour cream. Serve immediately.

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